RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Saturday, June 6, 2009

CARROT PARATHA

CARROT PARATHA

Ingredients:
2 cup finely grated Carrot, 1 tsp cumin powder, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 2tbsp oil, 1tsp sesame seeds, 1 tsp green chilies & salt paste, 1 tbsp chopped coriander, 1 tbsp curd, 2 cup wheat flour, ½ cup chana dal flour and salt to taste.

Method:
1. In a shallow wide container mix finely grated carrot, red chili powder, garam masala, cumin powder, turmeric powder, chopped coriander, curd, green chili paste, sesame seeds, 1tbsp oil and salt to taste.
2. Add wheat flour and Chand dal flour to it and make firm dough (very similar to the puri dough). Add little water if required. Knead till smooth.
3. Divide the dough into ball the size of golf balls. Roll them out into parathas, according to the size you want. You can use some flour for dusting so that the dough does not stick.
4. Heat a tawa or a non stick pan on medium to high, and place the paratha carefully in it. Turn it after 3 - 4 minutes when you see the underside slightly browning. Add a drop of oil on the flipped side and flip it back again. Then add another drop of oil on the other side. Press the paratha and turn every 3 minutes. Remove from heat when both the sides are golden and well cooked. This should only take up to 5-6minutes.
5. Remove from heat and serve hot with tomato sauce/ chutney and butter.